Fresh Tomato Soup

Tomatoes are an incredibly versatile food ingredient that may be eaten raw, cooked or created into soups and sauces. they will be full of meat, rice or breadcrumbs, and used because the main ingredient in tarts. Combined with onions and a couple of spices, they conjointly build a refreshing sambal for curries and alternative jap dishes.

So why is it that when folks point out tomato soup, they a lot of typically than not are bearing on the type of cream of tomato soup commonly sold in cans?

If you are growing tomatoes successfully in your veggie garden, here are some completely different concepts for creating recent soup, as well as a extremely hearty version of the recent favorite Cream of Tomato Soup.

Ripe Tomato Soup

This is a fast and straightforward recipe that should not take longer than concerning 0.5 an hour to arrange and cook.

Cook one kilo of nice ripe tomatoes (roughly chopped) along side a sliced onion in concerning thirty g of butter till soft. Rub through a sieve into a clean saucepan and add a litre of boiling water. Season with salt, freshly ground black pepper and a trifle thyme (preferably fresh); add 3 tablespoons of long grain rice, bring to the boil and then simmer for twenty minutes.

Sprinkle with chopped parsley and serve.

Italian Tomato Soup

This is a fast and straightforward recipe that retains the stunning flavour of recent tomatoes. It's delicious hot, however also can be served cold with recent Italian bread.

Skin and chop 750 g tomatoes and fry gently in concerning six tablespoon of additional virgin olive oil. Add a crushed clove of garlic and a tablespoon of chopped recent herbs (ideally a mixture of recent parsley, basil and marjoram or oregano). Cook for concerning 5 minutes and then add five hundred ml meat stock or chicken broth additionally as salt, pepper and sugar to style. Cook for one more 5 minutes and serve immediately.

Algerian Tomato Soup

Allow a minimum of some of hours for this meaty soup from Africa.

Skin, seed and chop four massive tomatoes (or a lot of smaller ones); and cut four massive onions into chunks. Season with salt and pepper and then fry the tomato and onion gently in concerning thirty g butter, along side one massive sprig of mint coarsely chopped and 2 or 3 chillies, seeded and chopped. When the veggies are golden brown add one litre of water, 350 g neck of lamb or mutton, and one hundred twenty five g dried apricots. Bring to the boil, cowl and simmer for concerning an hour and a 0.5.

Remove from the warmth and permit it to cool down, before removing the meat from the pot. take away the bones and chop the meat into very little items.

Add sixty g vermicelli to the soup with the meat and simmer for one more ten minutes, or till the pasta is cooked.

Bread and Tomato Soup

This is another Italian recipe, and therefore the soup is also eaten hot, lukewarm or cold.

Sauté 3 chopped garlic cloves with a sprinkling of dried chilli flakes in one hundred twenty five ml olive oil for concerning 10 minutes. Add five hundred g terribly ripe tomatoes (skinned and chopped) and continue cooking for concerning quarter-hour.

Pour in 750 ml hot chicken stock and add five hundred g stale bread cut into little items, along side four or 5 recent basil leaves, salt and freshly ground black pepper. Stir well and simmer for a minimum of quarter-hour.

Remove the pot from the warmth, cowl and leave to rest at space temperature for concerning 2 hours.

Reheat if desired before serving. Garnish with a sprinkling of coarsely ground black pepper and finely grated Parmesan or Pecorina cheese.

Hearty Cream of Tomato Soup

Cook one chopped carrot with one chopped onion in concerning thirty g of butter till gently browned. Add 3 tablespoons of flour and blend well before adding a litre of chicken stock (preferably homemade) along side one crushed clove of garlic and 2 leeks thinly sliced (baby leeks are even higher and can add a pleasant sweet flavour, however use quite two), additionally as four white peppercorns, a teaspoon of salt, a tablespoon of sugar and 750 g roughly chopped tomato.

Bring to a simmer, cowl and cook on low hear for a minimum of an hour. take away any scum that forms throughout cooking before rubbing through a fine strainer into a clean saucepan.

Add 250 ml standard skinny cream, stir, style and alter the seasoning if necessary. If the soup is just too thick, add a trifle a lot of stock or alittle of milk.

Serve garnished with parsley or croûtons.

Enjoy!